The addition of processed grape skins to kits can be an excellent way to improve and enhance body, mouth-feel, tannin, and color. With lower levels of processing, grape skins carry more solids into the finished wine than concentrate/juice alone kits have traditionally had.The result is enhanced body, mouth-feel, tannin, and color, and in our case, the trade-off for a marked increase in character is not accompanied by the need for increased aging.The process followed for producing our grape skins removes most of the short-chain (harsh) tannins, leaving behind the smooth, mouth-filling tannins and the desirable flavors.
The wines will drink very well almost as soon as they are bottled, and will improve on the same scale as regular Selection International: 6-12 months to achieve a high peak of flavor and improvement for up to three years under good cellaring..
Selection International: 6-12 months to achieve a high peak of flavor and improvement for up to three years under good cellaring.
